Raglans, the restaurant at The Copthorne Cardiff, has secured a second prestigious AA rosette following an inspection by a top judging panel.

The rosettes are awarded to restaurants who offer guests an outstanding holistic dining experience. Judges take into account factors from the quality of ingredients right through to service levels and the product knowledge of serving staff.

Head chef Daniel James was praised for his technical skill, innovation and menu choice. Judges were particularly impressed with the balance of seasonal ingredients illustrated in dishes such as Fillet of Poached Brill in Red Wine served with a Clove Scented Sauce.

Daniel, who won a Michelin star in a previous role as head chef at Llangoed Hall in Powys, put the success down to the hard work of his team, "I am delighted we have achieved this prestigious accolade for the hotel. The whole team works incredibly hard to ensure that every diner has a fantastic experience and this recognition reflects the high standards of the food and service."

"The second rosette is reflective of the city's vibrant dining scene and we look forward to welcoming customers new and old to sample our award winning menu."

General Manager Orla Watt concluded, "Raglans restaurant is a great place to dine, with a menu which changes regularly under Daniel's direction, a great wine list and perfectly coordinated service in attractive, relaxed surroundings. Many diners choose Raglans for a lunch meeting or dinner date not only for its sheer quality but also its convenient location."

Raglans provides a quality menu using locally sourced ingredients and fine wine at a prime location overlooking the hotel lake, close to Cardiff Airport and just four miles from the city centre.